How to make falafel

This amazing recipe was created by Julie Van Rosendaal. She is a great food blogger and has her own website, Dinner with Julie. Check out all of her recipes on her blog, and see an in-depth run through of this recipe

540 ml can chick peas, rinsed and drained
1 small onion, chopped
2-4 garlic cloves, peeled
2 tbsp. chopped fresh parsley
2 tbsp. chopped fresh cilantro
1 tsp. cumin
1/4 tsp. salt
pinch dried chili flakes
1/4 cup all-purpose or whole wheat flour (plus extra, if needed)
1 tsp. baking powder


- Put the chick peas, onion, garlic, parsley, cilantro, cumin, salt and chili flakes in the bowl of a food processor and pulse until combined but not smooth.

- Add the flour and baking powder and pulse until you have a soft mixture that you can roll into balls without sticking to your hands. Add another spoonful or so of flour, if you need to.

- Roll the dough into meatball-sized balls, and if you like, flatten each into a little pattie. I like doing this for maximum surface area, which equals more crunch. (They also cook through more quickly as the distance between the middle to the exterior is shorter.)

- In a shallow pot or skillet, heat about 1/2″ of canola oil until it’s hot but not smoking. Test it with a bit of falafel mixture or a scrap of bread – the oil should bubble up around it. Cook the falafel for a few minutes per side, without crowding the pan (which will cool down    the oil), until they are golden.

- Transfer to paper towels or plate


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